Menu Planning Report: Olive Garden's Menu Design and Customer Needs

This report focuses on menu planning, specifically analyzing the Italian restaurant chain, Olive Garden. It begins by discussing the importance of menu planning and outlines key elements such as items, buyers, pricing strategies, and service style. The report delves into customer requirements through statistical surveying, emphasizing the need for quality products that meet consumer needs and offer value for money. It then justifies the choice of a new food concept using a four-square matrix that categorizes food items based on cost and popularity. The analysis includes recommendations based on a SWOT analysis, highlighting strengths, weaknesses, opportunities, and threats. The report concludes with references to support the findings. This report offers valuable insights into menu design, customer satisfaction, and strategic planning within the food service industry. This document is contributed by a student to be published on the website Desklib, a platform which provides all the necessary AI based study tools for students.

MENU PLANNING

3.1 and 3.2 Menu design to reflect recipe
development and menu compilation
• Olive garden is an Italian restaurant chain which is headquartered a Florida in Orlando. This
chain was established in the year 1982. As of 2013 olive garden already had 818 restaurants all
over the world. Their main slogan was good times, great salad, olive garden. (What is menu
planning? - Basics & importance, 2018).

Menu

Contd…
The consistence of the menu of the eatery can be talked about based on following elements:
• Items: the food choices of the food company is constrained yet it proficiently consents the measure of the tasks and
restaurant compose and classification.
• Buyers: the shoppers of the eatery are the dedicated purchaser who are hesitant adjoin the taste and quality gave by
the association.
• Valuing strategies: restaurant utilizes the proficient estimating measure with the organization which encourages it to
convey ideal sustenance experience to its visitors.
• Administration style: the quick and proficient administrations of the association is very much acknowledged by the
customers and operational plans of the restaurant.

4.1 Research on customer requirements
• Need to discuss statistical surveying – in each new assortment of items under the development, clients
regularly interest for quality item. It must be in sufficient amount to meet the costs that clients are paying.
• Client needs, needs and requests – consumers turns out with a desire to get item that could satisfy their
necessities. Target shoppers frequently incorporate administration class individuals that need to deal with
their dinners outside consistently.
• Value for money - essential factor that each buyer hopes to be drilled in lodgings they should give
nourishment item that are estimation of cash. It incorporates the market items to be accessible at costs
which must be moderate. All the while they ought to be a quality item too.

4.2 Justify choice of new food concept
• Square 1 – High food cost high popularity- the food component which are efficiently recognized by the consumers and
ordered time and again are the hit dishes for the organisation.
• Square 2 – High food cost low popularity -the high price food items which are not raising the consumer tastes should be
removed from the menu list or the portion size should be enhanced in order to provide the consumers value for their money
• Square 3 – Low food cost high popularity -the food item with low cost and high popularity gives the advantage of cost to
the food chains
• Square 4 – Low cost low popularity - these food products needs efficient attention in the menu. This can be done by
relocating the product or by bundling it with any extremely popular dish in order to create the demand for it (sufahani and
ismail, 2014).

4.3 Recommendations
STRENGTH
 Reputation
 Location
 Value Chain
 Skilled employees

WEAKNESSES
 Unhealthy food
 Declining sales
 Changing consumer perceptions
 Cultural problems or issues
 OPPORTUNITIES
 Technological progression
 Food development
 THREATS
 High competitive environment
 Decreasing demands
 Changing tastes and preferences

References
• Payne-palacio, J., 2016. Foodservice management: principles and practices. Pearson education.
• Sufahani, s. And ismail, Z., 2014. A new menu planning model for malaysian secondary schools
using optimization approach.Applied mathematical sciences, 8(151), pp.7511-7518.
• Canale, j., Dowden, T.S., Dunlap, G.L., Fadden, P.J., Staubi, J.A. And urfer, R.G., International
business machines corp, 2017. Automatic generation of a party menu. U.S. Patent application
15/178,678.